BACKGROUND
[0001] Flavor nanoemulsions have been used to create optically clear beverages containing
hydrophobic flavor oils. Surfactants are added to facilitate the formation of nanoemulsions
and also stabilize these nanoemulsions.
[0002] US Patent Application Publication 2009/0285952 discloses a nanoemulsion composition containing an enzyme-degraded lecithin for use
in alcoholic drinks or carbonated drinks. Japanese Application
2003/284510 describes a composition having alcohol resistance in which a polyglyceryl fatty acid
ester and sucrose fatty acid ester were used as surfactants. However, this composition
was considered unsatisfactory to flavors due to the surfactants contained therein.
See
US2009/0285952. Japanese Patent
05588048 discloses a flavor emulsion composition useful for alcoholic beverages and containing
hydrophilic polyglyceryl fatty acid ester, lipophilic polyglyceryl fatty ester, and
lysolecithin. High concentrations of polyglyceryl esters were employed in the composition.
US2009/0196972 describes flavor compositions with a high level (e.g., at least 20%) of polysorbate
as a surfactant.
US2013/0064954 discloses flavor nanoemulsion compositions for food applications (e.g., sauce) with
a high level of polysorbate. However, these known emulsion compositions are not ideal
for preparing optically clear, stable alcoholic beverages.
[0003] US Patent Application Publication 2010/0136175 discloses formulations of clear, thermodynamically stable and concentrated oil-in-water
microemulsions, comprising a surfactant system which is formed of a sugar ester of
a fatty acid together with lecithin, as well as their use for the flavoring of clear
beverages.
[0004] US Patent Application Publication 2002/0187238 discloses formulations of clear, thermodynamically stable and concentrated oil-in-water
microemulsions are disclosed, as well as their use for the flavoring of clear beverages.
[0006] The publication by
Jiajia Rao et al: "Optimization of lipid nanoparticle formation for beverage applications:
Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties",
Journal Of Food Engineering, vol. 118, no. 2, 21 April 2013 (2013-04-21), pages 198-204, relates to a study of influence of flavor oil composition, cosolvents (glycerol
and propylene glycol), and cosurfactant (lysolecithin) on the formation and stability
of lemon oil nanoemulsions stabilized by sucrose monoesters.
[0007] There is a need to develop a flavor nanoemulsion having a high stability to prepare
optically clear, stable alcoholic beverages with an enhanced flavor.
SUMMARY OF THE INVENTION
[0008] This invention is based on the discovery that flavor nanoemulsions prepared from
a polyethoxylated sorbitan fatty acid ester and a lecithin are stable and optically
clear in liquid beverages including alcoholic beverages.
[0009] Accordingly, one aspect of this invention relates to a flavor nanoemulsion comprising
a plurality of oil droplets, an aqueous phase, and a surfactant system. The present
invention relates to a flavor nanoemulsion according to the attached claim 1, a liquid
beverage or liquid beverage concentrate comprising the flavor nanoemulsion according
to claim 12 and a method of preparing the nanoemulsion according to claim 14.
[0010] The nanoemulsion has a water activity of 0.7 or less (e.g., 0.65 or less and 0.6
or less) and may have a water content of 25% or less (e.g., 20% or less and 15% or
less) by weight of the nanoemulsion.
[0011] Each of the oil droplets, having a droplet size of 0.1 to 500 nm, contains a flavor
and disperses in the aqueous phase. In addition, the oil droplets each can contain
an oil-soluble vitamin, an oil-soluble colorant, an antioxidant, a taste modulator,
a mouthfeel modulator, or a combination thereof. Exemplary taste modulators are acid
maskers, cooling agents, hot tasting substances, sweet enhancers, salt enhancers,
salivation-inducing substances, substances causing a warmth or tingling feeling, and
combinations thereof.
[0012] The aqueous phase contains water and a co-solvent. Typical co-solvent is polyols
including propylene glycol, 1.3-propandiol, glycerin, butylene glycol, erythritol,
xylitol, mannitol, sorbitol, isomalt, and combinations thereof. In some embodiments,
the co-solvent is a mixture of propylene glycol, glycerin, and sorbitol. In specific
embodiments, propylene glycol is present at a level of 5 to 25%, glycerin is present
at a level of 0.1 to 35%, and sorbitol is present at a level of 25 to 65%, all by
weight of the flavor nanoemulsion. The weight ratio between water and the co-solvent
is 1:95 to 1:3, preferably 1 40 to 1:4, and more preferably 1:20 to 1:5.
[0013] The surfactant system includes a polyethoxylated sorbitan fatty acid ester and a
lecithin. It can be at a level of 0.1 to 20% and the flavor can be at a level of 1
to 20%, both by the weight of the flavor nanoemulsion.
[0014] The polyethoxylated sorbitan fatty acid ester has an HLB of 9 to 20. Examples include
polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene
sorbitan monostearate, polyoxyethylene sorbitan monooleate, and a combination thereof
[0015] The lecithin, having an HLB of 4 to 16, can be native, deoiled, fractionated, or
enzymemodified.
[0016] The weight ratio between the polyethoxylated sorbitan fatty acid ester and the lecithin
is 30:1 to 1:5. The polyethoxylated sorbitan fatty acid ester is typically present
at a level of 0.05 to 15%, and the lecithin is typically present at a level of 0.05
to 5%, both by weight of the flavor nanoemulsion.
[0017] Any flavor nanoemulsion described above can further contain a defoamer selected from
the group consisting of a silicone emulsion antifoamer, polydimethylsiloxane antifoamer,
2-octanol, petrolatum, hop lipid, alginate, mineral oil, sobitan monostearate, and
a combination thereof.
[0018] Another aspect of this invention relates to a liquid beverage or liquid beverage
concentrate containing any of the flavor nanoemulsions described above. In some embodiments,
the liquid beverage or liquid beverage concentrate, having a turbidity of 10 NTU or
less (e.g., NTU or less, 3 NTU or less, and 2 NTU or less), contains alcohol from
1 to 60% (e.g., 2-30%).
[0019] Still within the scope of this invention is a method of preparing one of the above-described
flavor nanoemulsions. The method include the steps of: (a) providing an aqueous phase
containing a polyethoxylated sorbitan fatty acid ester, water, and a co-solvent, (b)
providing an oil phase containing a flavor and a lecithin, and (c) emulsifying the
oil phase into the aqueous phase, thereby obtaining the nanoemulsion. The polyethoxylated
sorbitan fatty acid ester has an HLB of 9 to 20, and the lecithin has an HLB of 4
to 16, and the weight ratio of the polyethoxylated sorbitan fatty acid ester and the
flavor is in the range of 1 : 15 to 3 : 1. The polyethoxylated sorbitan fatty acid
ester, co-solvent, and lecithin are defined above.
[0020] The term "free fatty acid" refers to the fatty acid containing a free carboxyl group
(-COOH). Free fatty acids include their salts and solvates.
[0021] The details of one or more embodiments of the invention are set forth in the description
below. Other features, objects, and advantages of the invention will be apparent from
the description and the claims.
DETAILED DESCRIPTION OF THE INVENTION
[0022] Many flavoring compounds in beverage preparation are essential oils such as orange,
lemon, and grapefruit, which have limited water solubility. Flavor emulsions that
result in optically clear beverages are of increasing interest in the beverage industry.
Desirable flavor emulsions (a mean particle size of 200 nanometers or less) are visually
translucent and thermodynamically stable.
[0023] It has been surprisingly found that certain flavor nanoemulsions are optically clear
and maintain a high stability in alcoholic beverages. These flavor nanoemulsions can
be readily prepared from a surfactant system containing at least a polyethoxylated
sorbitan fatty acid ester and a lecithin.
[0024] Accordingly, the flavor nanoemulsions of this invention are typically oil-in-water
systems each having a plurality of oil droplets, a continuous aqueous phase, a surfactant
system, and, optionally, a defoamer.
[0025] The oil droplets are normally hydrophobic and immiscible with water. They contain
one or more active materials selected from flavors, oil-soluble vitamins, oil-soluble
colorants, antioxidants, taste modulators, mouthfeel modulators, oil-soluble defoamer,
and any combinations thereof. Useful taste modulators include acid maskers, polyaldo
matric, beer hops, cooling agents, hot tasting substances, sweet enhancers, salt enhancers,
salivation-inducing substances, substances causing a warmth or tingling feeling, and
any combinations thereof. Exemplary mouthfeel modulators are coconut oil, coconut
milk with or without sugar, vanillin, stevia glycosides such as Rebaudiosides A, C,
D, E, and F, medium chain tryglycerides, steviol, glucosylated stevia glycosides,
and combinations thereof.
[0026] Other suitable active materials include fragrances, pro-fragrances, malodor counteractive
agents, anti-inflammatory agents, fungicides, anesthetics, analgesics, antimicrobial
actives, anti-viral agents, anti-infectious agents, anti-acne agents, skin lightening
agents, insect repellants, emollients, skin moisturizing agents, wrinkle control agents,
UV protection agents, fabric softener actives, hard surface cleaning actives, skin
or hair conditioning agents, insect repellants, animal repellents, vermin repellents,
flame retardants, antistatic agents, nanometer size inorganic solids, polymeric or
elastomeric particles, and any combinations thereof.
[0027] Other than the active materials, the oil droplets can also contain adjunct materials
such as viscosity modifiers and pH modifiers. The active materials and the adjunct
materials are described below in more details.
[0028] When the oil droplets contain a flavor, the flavor is present at a level of 0.1 to
20% (
e.g., 0.2 to 15% and 0.5 to 10%) by weight of the flavor nanoemulsion.
[0029] The oil droplets each have a droplet size of 0.1 to 500 nm, 0.1 to 200 nm, and 1
to 100 nm.
[0030] The oil droplets are dispersed in the aqueous phase that contains water and a co-solvent.
The co-solvent is added to improve the solubility of the surfactant system in water
and also the stability of the nanoemulsion. Exemplary co-solvents are polyols selected
from the group consisting of propylene glycol, 1,3-propandiol, glycerin, butylene
glycol, erythritol, xylitol, mannitol sorbitol isomalt or a combination thereof.
[0031] In some embodiments, the flavor nanoemulsion contains an aqueous phase having a co-solvent
that is a mixture of propylene glycol, glycerin, and sorbitol. In these embodiments,
propylene glycol can be present at a level of 5 to 25% (
e.g., 5 to 20%), glycerin is present at a level of 0.1to 35% (
e.g., 5 to 30%), and sorbitol is present at a level of 25 to 65% (
e.g., 30 to 50%), all by weight of the flavor nanoemulsion.
[0032] In other embodiments, the weight ratio between water and the polyol is 1 : 95 to
1 : 2 (
e.g., 1 : 95 to 1 : 3, 1 : 95 to 1 : 4, 1 : 50 to 1 : 3, and 1 : 20 to 1 : 5).
[0033] The surfactant system is contained in the oil phase, the aqueous phase, or both.
It is present at a level of 0.1 to 20% (
e.g., 0.2 to 20%, 0.3 to 15%, and 0.5 to 12%) by weight of the nanoemulsion.
[0034] Suitable surfactant systems have at least two surfactants: a polyethoxylated sorbitan
fatty acid ester and a lecithin. The weight ratio between the polyethoxylated sorbitan
fatty acid ester and the lecithin is 30 : 1 to 1 : 5 (
e.g., 25 : 1 to 1 : 2 and 20 : 1 to 1 : 1).
[0035] The polyethoxylated sorbitan fatty acid esters have an HLB of 9 to 20, preferably
13 to 20, and more preferably, 14 to 18. The term "HLB," as used herein, refers to
the "hydrophilic-lipophilic balance" of a molecule. The HLB number indicates the polarity
of the molecules in a range of 1-40, with the most commonly used emulsifiers having
a value between 1 and 20. The HLB number increases with increasing hydrophilicity.
The HLB of a surfactant can be determined by calculating values for the different
regions of the molecule, as described by
Griffin, "Classification of Surface-Active Agents by 'HLB,'" Journal of the Society
of Cosmetic Chemists 1 (1949), 311-26; and
Griffin, "Calculation of HLB Values of Non-Ionic Surfactants," Journal of the Society
of Cosmetic Chemists 5 (1954), 249-56.
[0036] Suitable polyethoxylated sorbitan fatty acid esters include polyoxyethylene sorbitan
monolaurate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate,
and polyoxyethylene sorbitan monooleate. The number of repetitive oxyethylene -(CH
2CH
2-O)-can be in the range of 2 to 1000 (
e.g., 5 to 100, 10 to 50, 10 to 30, and 20). Commercially available polyethoxylated sorbitan
fatty acid esters are those under the name Tween™ by ICI Americas, Inc. (Wilmington,
Delaware),
e.g., Tween™ 60 (HLB of 14.9), Tween™ 80 (HLB of 15), and Tween™ 20 (HLB of 16.7). They
have 20 repetitive oxyethylene units.
[0037] The polyethoxylated sorbitan fatty acid ester is present at a level of 0.05 to 15%
(
e.g., 0.1 to 12%, 0.15 to 10%, and 0.2 to 8%) by weight of the flavor nanoemulsion. The
weight ratio of the polyethoxylated sorbitan fatty acid ester and the flavor is in
the range of 1 : 15 to 3 : 1 (
e.g., 1 : 10 to 2.5 : 1 and 1 : 10 to 2 : 1).
[0038] The lecithins have an HLB ranging from 4 to 16 (
e.g., 6-16 and 8-16). These lecithins can be native, deoiled, fractionated, or enzyme-modified.
Native and standard liquid lecithins have an HLB of 4 to 8 and enzyme modified lecithins
("lysolecithin") have an HLB of 8 to 16.
[0039] Lecithins are mixtures of two primary components, namely phospholipids and triglycerides,
with minor amounts of other constituents such as phytoglycolipids, phytosterols, tocopherols,
and fatty acids. Phospholipids in lecithin include phosphatidylcholines, phosphatidylethanolamine,
phosphatidylserine, phosphatidic acid, phosphatidylglycerol, and phosphatidylinositol.
Phosphatidylcholines can be enzymatically modified to form lysophosphatidylcholines.
Both phosphatidylcholines and lysophosphatidylcholines are desirable surfactants contained
in lecithins.
[0040] Lecithins are prepared by extracting and purifying phospholipids from naturally occurring
products including, but not limited to, soybeans, eggs, sunflower or rapeseed (canola)
seeds, milk, marine sources, and cottonseeds. Food-grade lecithins are available in
liquid, granular and powder from commercial sources and include, e.g., ALCOLEC Lecithins
sold by American Lecithin Company (Oxford, CT) and TOPCITHIN, LECIPRIME, LECISOY,
EMULFLUID, METARIN, EMULPUR, LECIGRAN, EPIKURON, LECIMULTHIN, EMULTOP, and OVOTHIN
Lecithins sold by CARGILL (Mechelen, Belgium), and SOLEC Lecithins sold by DuPont
Nutrition & Health (St. Louis, MO).
[0041] Lecithins may be deoiled (i.e., having 3% or less residual oil) or fractionated (i.e.,
separating soluble components and insoluble components in a solvent, which can be
an alcohol such as ethanol or an ethanol-water mixture). During the fractionation
process, a lecithin is mixed with an alcohol (such as ethanol or ethanol-water). Phosphatidylcholine
has a good solubility in ethanol, whereas most other phospholipids do not dissolve
well. The ethanol phase is separated from the lecithin sludge. Removal of ethanol
yields a phosphatidylcholine-enriched lecithin.
[0042] Preferably, phosphatidylcholine and lysophosphatidylcholine are present at a level
of 20% or greater by weight of the lecithin. In addition, free fatty acids are also
present in lecithins. It is desirable that their level is 15% or less by weight of
the lecithin (
e.g., 10% or less, and 5% or less).
[0043] The term "lecithin" as used herein refers to both a single type of lecithin (e.g.,
native, deoiled, fractionated, or enzyme modified) as well as to a mixture of lecithins.
[0044] The lecithin can be present at a level of 0.05 to 15% (
e.g., 0.1 to 10% and 0.2 to 5%) by weight of the flavor nanoemulsion.
[0045] Other than polyethoxylated sorbitan fatty acid esters and lecithins, other food safe
surfactants can also be added to the flavor nanoemulsions of this invention. Examples
include ammonium phosphatides, mono- or diglycerides of fatty acids including distilled
monoglycerides, acetic acid esters of mono- and diglycerides (Acetem), lactic acid
esters of mono- and diglycerides of fatty acids (Lactem), citric acid esters of mono
and diglycerides of fatty acids (Citrem), mono and diacetyl tartaric acid esters of
mono and diglycerides of fatty acids (Datem), succinic acid esters of monoglycerides
of fatty acids (SMG), ethoxylated monoglycerides, sucrose esters of fatty acids, sucroglycerides,
polyglycerol esters of fatty acids, polyglycerol polyricinoleate, propane - 1,2 diol
esters of fatty acids, thermally oxidized soya bean oil interacted with mono- or diglycerides
of fatty acids, sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL),
stearyl tartrate, sorbitan esters of fatty acids, polyglycerol esters of interesterified
castor oil acid (E476), sodium stearoyllatylate, sodium lauryl sulfate, polyoxyethylated
hydrogenated castor oil (for instance, such sold under the trade name CREMO-PHOR),
block copolymers of ethylene oxide and propylene oxide (for instance as sold under
the trade name PLURONIC or the trade name POLOXAMER), polyoxyethylene fatty alcohol
ethers, and polyoxyethylene stearic acid ester. Examples of sorbitan esters of fatty
acids are sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan
monooleate, sorbitan monopalmitate, and saccharose esters of fatty acids.
[0046] Optionally, the flavor nanoemulsion contains a defoamer, which can be a water-dispersible
defoamer or oil-soluble defoamer. Examples include silicone emulsion antifoamers,
polydimethylsiloxane antifoamers, 2-octanol, petrolatum, hop lipids, alginates, mineral
oil, sobitan monostearate, and a combination thereof.
[0047] The flavor nanoemulsions described above appear translucent or optically clear. They
can be added to an alcoholic or non-alcoholic, carbonated or non-carbonated beverage
base solution to enhance the flavor, taste, or mouthfeel of the beverage. When a clear
beverage base solution is used, the final beverage remains optically clear while receiving
the benefit of taste enhancement by introducing a nanoemulsion of this invention.
[0048] The term "translucent" refers to a nanoemulsion that can be seen through, although
the light may be diffused by the material itself. In this respect, the nanoemulsion
of the present invention provides a clear soft drink beverage. The term "clear" or
"optically clear" (transparent) refers to a nanoemulsion or beverage having a turbidity
of less than 10 Nephelometric Turbidity Units ("NTU;"
e.g., less than 5 NTU and less than 3 NTU). Turbidity can be measured following the procedures
well known in the art, e.g.,
Fernandez et al., Food Chemistry (2000), 71, 563-66; and
Christensen et al., Journal - American Water Works Association (2003), 95, 179-189.
[0049] The flavor nanoemulsions of this invention have a relatively low level of water.
The flavor nanoemulsions contain water 25% or less (
e.g., 20% or less, 15% or less, 1 to 20%, 5-20%). The flavor nanoemulsions each have a
water activity of 0.7 or less (
e.g., 0.65 or less, 0.6 or less, and 0.55 or less).
[0050] Water activity is the ratio between the vapor pressure of the flavor nanoemulsion,
when in a completely undisturbed balance with the surrounding air media, and the vapor
pressure of distilled water under identical conditions. A water activity of 0.7 means
the vapor pressure is 70 percent of that of pure water. Using this particular definition,
pure distilled water has a water activity of exactly one. As temperature increases,
water activity typically increases.
[0051] Higher water activity is necessary to support the growth of microorganisms. Bacteria
usually require at least a water activity of 0.91, and fungi at least 0.7.
[0052] Having a water activity of 0.7 or less, the flavor nanoemulsions of this invention
will not support the growth of microorganisms. As such, the flavor nanoemulsions usually
are free of a preservative.
[0053] In certain embodiments, the flavor nanoemulsion further contains, in the aqueous
phase, 0.01% to 20% a carrier material including mono- and di-saccharide sugars such
as glucose, lactose, levulose, trehalose, fructose, maltose, ribose, sucrose, or a
combination thereof. In other embodiments, the aqueous phase further contains a protein,
gum, and/or hydrocolloid. Suitable proteins include soy protein isolate, soy protein
concentrate, whey protein isolate, whey protein concentrate, gelatin, pea protein,
and protein hydrolysates. Example of gums and hydrocolloids include xanthan gum, guar
gum, gum acaia, chemically modified gum acaia, pectin, and alginate.
[0054] Flavor nanoemulsions of the present invention are prepared by emulsifying the flavor
oil into the aqueous phase in the presence of polyethoxylated sorbitan fatty acid
ester and lecithin using conventional techniques. Briefly, nanoemulsions are typically
prepared by mixing the aqueous and oil phases, and subjecting the mixture to homogenization
several times, or, in the terminology of the art, to make more than one "pass." In
accordance with the present invention, a pre-emulsion step (
i.e., a high shear mixing step) is critical to set the initial particle size prior to high-pressure
homogenization. The speed of high shear mixing may range from 3,000 rpm to 20,000
rpm and the time of mixing may range from 5 to 30 minutes. A high-pressure homogenizer
(
e.g., commercially available Niro Panda 2000) or other type of homogenizer (
e.g., MICROFLUIDIZER commercially available from Microfluidics or EMULSIFLEX commercially
available from Avestin) is subsequently used to prepare the nanoemulsion. Homogenization
can be carried out at 3,000/300 psi to 10,000/1,000 psi using a two-stage homogenizer
for two, three, or more passes; or 6,500/500 psi to 20,000/2,000 psi for one, two
or more passes.
[0055] The instant flavor nanoemulsion can be used in a variety of consumer, food, or pharmaceutical
products. In particular, the flavor nanoemulsion finds application in gums, confections,
oral care products, beverages, snacks, dairy products, soups, sauces, condiments,
detergents, fabric softeners and other fabric care products, antiperspirants, deodorants,
talc, kitty litter, hair care and styling products, personal care products, air fresheners,
cereals, baked goods and cleaners.
[0056] In specific embodiments, the instant flavor nanoemulsion is used in beverages and
beverage liquid concentrates. Accordingly, in addition to flavor nanoemulsions, the
present invention also provides optically clear final beverage products or liquid
beverage concentrates containing the flavor nanoemulsion of the invention.
[0057] In some embodiments, the instant flavor nanoemulsion is dosed at a level between
1 ppm to 60% (e.g., 1 ppm to 20% and 5 ppm to 5%) by weight of the final beverage
product so that the product contains a flavor oil 0.01ppm to 10% (0.1 ppm to 5%, 0.5
ppm to 1%, and 1 ppm to 100 ppm). Using the flavor emulsion of this invention, the
final beverage product thus prepared is clear, having a turbidity of 10 NTU (
e.g., 5 NTU and 3 NTU) or below.
[0058] As used herein, the term "liquid beverage concentrate" means a liquid composition
that can be diluted with another liquid, such as an aqueous, potable liquid to provide
a final beverage or added to a food product prior to being consumed. The phrase "liquid"
refers to a non-gaseous, flowable, fluid composition at room temperature (
i.e., 70°F). The term "final beverage" as used herein means a beverage that has been prepared
either by the standard soft drink (i.e., ready-to-drink) preparation procedure or
by diluting the concentrate to provide a beverage in a potable, consumable form. In
some aspects, the concentrate is non-potable due to acidulant content and/or flavor
intensity. By way of example to clarify the term "concentration," a concentration
of 75 times (
i.e., "75X") would be equivalent to 1 part concentrate to 74 parts water (or other potable
liquid) to provide the final beverage. In other words, the flavor profile of the final
beverage is taken into account when determining an appropriate level of dilution,
and thus concentration, of the liquid beverage concentrate. The dilution factor of
the concentrate can also be expressed as the amount necessary to provide a single
serving of concentrate.
[0059] The viscosity, pH, and formulations of the concentrates will depend, at least in
part, on the intended dilution factor. In one approach, a moderately concentrated
product may be formulated to be diluted by a factor of at least 5 times to provide
a final beverage, which can be, for example, an 8 ounce beverage. In one aspect, the
concentrate is formulated to be diluted by a factor of 5 to 15 times to provide a
final beverage. In this form, the liquid concentrate has a pH of 1.8 to 4, or more
particularly, 1.8 to 2.9, 2 to 3.1, or 2 to 2.5; and a viscosity of 7.5 to 100 cP,
10 to 100 cP, 15 to 100 cP, 10 to 50 cP, or 10 to 20 cP, as measured using Spindle
S00 at 50 rpm and 20°C with a Brookfield DVII + Pro Viscometer. In some embodiments,
the concentrate includes at least 0.1 to 15 percent acidulant by weight of the concentrate.
Any edible, food grade organic or inorganic acid, such as, but not limited to, citric
acid, malic acid, succinic acid, acetic acid, hydrochloric acid, adipic acid, tartaric
acid, fumaric acid, phosphoric acid, lactic acid, sodium acid pyrophosphate, salts
thereof, and combinations thereof can be used, if desired. The selection of the acidulant
may depend, at least in part, on the desired pH of the concentrate and/or taste imparted
by the acidulant to the diluted final beverage. In another aspect, the amount of acidulant
included in the concentrate may depend on the strength of the acid. For example, a
larger quantity of lactic acid would be needed in the concentrate to reduce the pH
in the final beverage than a stronger acid, such as phosphoric acid. In some embodiments,
a buffer can be added to the concentrate to provide for increased acid content at
a desired pH. Suitable buffers include, for example, a conjugated base of an acid,
gluconate, acetate, phosphate or any salt of an acid (e.g., sodium citrate and potassium
citrate). In other instances, an undissociated salt of the acid can buffer the concentrate.
[0060] The beverages or concentrates of the invention can include one or more juices or
juice concentrates (such as at least a 4X concentrated product) from fruits or vegetables
for bulk solid addition. In one aspect, the juice or juice concentrate may include,
for example, coconut juice (also commonly referred to as coconut water), apple, pear,
grape, orange, potato, tangerine, lemon, lime, tomato, carrot, beet, asparagus, celery,
kale, spinach, pumpkin, strawberry, raspberry, banana, blueberry, mango, passionfruit,
peach, plum, papaya, and combinations. The juice or juice concentrates may also be
added as a puree, if desired.
[0061] As indicated, concentrates can be added to potable liquids to form flavored beverages.
In some aspects, the concentrate may be non-potable (such as due to the high acid
content and intensity of flavor). For example, the beverage concentrate can be used
to provide flavor to water, cola, carbonated water, tea, coffee, seltzer, club soda,
the like, and can also be used to enhance the flavor of juice. In one embodiment,
the beverage concentrate can be used to provide flavor to alcoholic beverages, including
but not limited to flavored champagne, sparkling wine, wine spritzer, cocktail, martini,
or the like. In particular embodiments, the concentrate is used in an optically clear
beverage.
[0062] Beverage concentrates can also be combined with a variety of food products to add
flavor to the food products. For example, concentrates can be used to provide flavor
to a variety of solid, semi-solid, and liquid food products, including but not limited
to oatmeal, cereal, yogurt, strained yogurt, cottage cheese, cream cheese, frosting,
salad dressing, sauce, and desserts such as ice cream, sherbet, sorbet, and Italian
ice. Appropriate ratios of the beverage concentrate to food product or beverage can
readily be determined by one of ordinary skill in the art.
[0063] For the purpose of this invention, stability is defined as a flavor quality and intensity
that remains acceptable for use in end use applications. Preferably, a stable emulsion
has a shelf-life of at least 1 year to three years depending on storage conditions.
[0064] A nanoemulsion refers to lipid droplets in size of 200 nanometers or less (
e.g., 50 to 150 nanometers) in diameter. See
Mason et al. 2006, J. Physics: Condensed Matter 18, 635-66. Nanoemulsions are produced by mixing a water-immiscible oil phase into an aqueous
phase with a high-stress mechanical process.
[0065] Flavor oils suitable for preparing the nanoemulsions of this invention contain one
or more volatile and nonvolatile compounds. A variety of flavors can be used in accordance
with the present invention. Flavors may be chosen from synthetic flavors, flavoring
oils and oil extracts derived from plants, leaves, flowers, fruits, and combinations
thereof. Representative flavor oils include, but are not limited to, spearmint oil,
cinnamon oil, peppermint oil, clove oil, bay oil, thyme oil, cedar leaf oil, oil of
nutmeg, oil of sage, and oil of bitter almonds. Also useful are artificial, natural
or synthetic fruit flavors such as vanilla, chocolate, coffee, cocoa and citrus oil,
including lemon, orange, grape, lime and grapefruit, and fruit essences including
apple, pear, peach, strawberry, watermelon, raspberry, cherry, plum, pineapple, apricot
and so forth. These flavors can be used individually or in admixture.
[0066] Volatile compounds in the flavor oils may include, but are not limited to, acetaldehyde,
dimethyl sulfide, ethyl acetate, ethyl propionate, methyl butyrate, and ethyl butyrate.
Flavors containing volatile aldehydes or esters include, e.g., cinnamyl acetate, cinnamaldehyde,
citral, diethylacetal, dihydrocarvyl acetate, eugenyl formate, and p-methylanisole.
Further examples of volatile compounds that may be present in the flavor oils include
acetaldehyde (apple); benzaldehyde (cherry, almond); cinnamic aldehyde (cinnamon);
citral, i.e., alpha citral (lemon, lime); neral, i.e., beta citral (lemon, lime);
decanal (orange, lemon); ethyl vanillin (vanilla, cream); heliotropine, i.e., piperonal
(vanilla, cream); vanillin (vanilla, cream); alpha-amyl cinnamaldehyde (spicy fruity
flavors); butyraldehyde (butter, cheese); valeraldehyde (butter, cheese); citronellal
(modifies, many types); decanal (citrus fruits); aldehyde C-8 (citrus fruits); aldehyde
C-9 (citrus fruits); aldehyde C-12 (citrus fruits); 2-ethyl butyraldehyde (berry fruits);
hexenal, i.e., trans-2 (berry fruits); tolyl aldehyde (cherry, almond); veratraldehyde
(vanilla); 2,6-dimethyl-5-heptenal, i.e., melonal (melon); 2-6-dimethyloctanal (green
fruit); and 2-dodecenal (citrus, mandarin); cherry; or grape and mixtures thereof.
The composition may also contain taste modulators and artificial sweeteners.
[0067] The physical, chemical, and odor properties of selected volatile compounds are presented
in Table 1.
TABLE 1
Compound |
MW (g/mol) |
Boiling Point (°C) |
Water Solubility (g/L, approx.) |
Odor Descriptors* |
acetaldehyde |
44.05 |
21 |
soluble |
pungent; ethereal |
dimethyl sulfide |
62.02 |
36 |
insoluble |
cabbage |
ethyl acetate |
88.11 |
77 |
90 |
ethereal; fruity |
ethyl propionate |
102.13 |
99 |
14 |
sweet; fruity; ethereal |
methyl butyrate |
102.13 |
102 |
15 |
fruity; pineapple |
ethyl butyrate |
116.16 |
121 |
6 |
fruity; pineapple |
* The Good Scents Company and Merck Index, 12th Ed. |
[0068] The flavor nanoemulsion can further contain the following active materials:
- (i) taste masking agents, substances for masking one or more unpleasant taste sensations,
in particular a bitter, astringent and/or metallic taste sensation or aftertaste.
Examples include lactisol [2O-(4-methoxyphenyl) lactic acid] (cf. U.S. Pat. No. 5,045,336), 2,4-dihydroxybenzoic acid potassium salt (cf. U.S. Pat. No. 5,643,941), ginger extracts (cf. GB 2,380,936), neohesperidine dihydrochalcone (cf. Manufacturing Chemist 2000, July issue, p. 16-17), specific flavones (2-phenylchrom-2-en-4-ones) (cf. U.S. Pat. No. 5,580,545), specific nucleotides, for example cytidine-5'-monophosphates (CMP) (cf. US 2002/0177576), specific sodium salts, such as sodium chloride, sodium citrate, sodium acetate
and sodium lactate (cf. Nature, 1997, Vol. 387, p. 563), a lipoprotein of .beta.-lactoglobulin and phosphatidic acid (cf. EPA 635 218), neodiosmine [5,7-dihydroxy-2-(4-methoxy-3-hydroxyphenyl)-7-O-neohesperidosyl-chrom-2-en-4-one]
(cf. U.S. Pat. No. 4,154,862), preferably hydroxyflavanones according to EP 1 258 200, in turn preferred in this respect 2-(4-hydroxyphenyl)-5,7-dihydroxychroman-4-one
(naringenin), 2-(3,4-dihydroxyphenyl)-5,7-dihydroxychroman-4-one (eriodictyol), 2-(3,4-dihydroxyphenyl)-5-hydroxy-7-methoxychroman-4-one
(eriodictyol-7-methylether), 2-(3,4-dihydroxyphenyl)-7-hydroxy-5-methoxychroman-4-one
(eriodictyol-5-methylether) and 2-(4-hydroxy-3-methoxyphenyl)-5,7-dihydroxychroman-4-one
(homoeriodictyol), the (2S)- or (2R)-enantiomers thereof or mixtures thereof as well
as the mono- or polyvalent phenolate salts thereof with Na+, K+, NH4+, Ca2+, Mg2+ or Al3+ as counter cations or .gamma.-aminobutyric acid (4-aminobutyric acid, as the neutral
form ("inner salt") or in the carboxylate or ammonium form) according to WO 2005/09684;
- (ii) taste sensates including hot tasting, salivation-inducing substances, substances
causing a warmth or tingling feeling, and cooling active ingredients. Examples of
hot tasting and/or salivation-inducing substances and/or substances which cause a
feeling of warmth and/or a tingling feeling on the skin or on the mucous membranes
and which can be a constituent of the products according to the invention are: capsaicin,
dihydrocapsaicin, gingerol, paradol, shogaol, piperine, carboxylic acid-N-vanillylamides,
in particular nonanoic acid-N-vanillylamide, pellitorin or spilanthol, 2-nonanoic
acid amides, in particular 2-nonanoic acid-N-isobutylamide, 2-nonanoic acid-N-4-hydroxy-3-methoxyphenylamide,
alkyl ethers of 4-hydroxy-3-methoxybenzyl alcohol, in particular 4-hydroxy-3-methoxybenzyl-n-butylether,
alkyl ethers of 4-acyloxy-3-methoxybenzyl alcohol, in particular 4-acetyloxy-3-methoxybenzyl-n-butylether
and 4-acetyloxy-3-methoxybenzyl-n-hexylether, alkyl ethers of 3-hydroxy-4-methoxybenzyl
alcohol, alkyl ethers of 3,4-dimethoxybenzyl alcohol, alkyl ethers of 3-ethoxy-4-hydroxybenzyl
alcohol, alkyl ethers of 3,4-methylene dioxybenzyl alcohol, (4-hydroxy-3-methoxyphenyl)acetic
acid amides, in particular (4-hydroxy-3-methoxyphenyl)acetic acid-N-n-octylamide,
vanillomandelic acid alkylamides, ferulic acid-phenethylamides, nicotinaldehyde, methylnicotinate,
propylnicotinate, 2-butoxyethylnicotinate, benzylnicotinate, 1-acetoxychavicol, polygodial
and isodrimeninol, further preferred cis- and/or trans-pellitorin according to WO 2004/000787 or WO 2004/043906, alkenecarboxylic acid-N-alkylamides according to WO 2005/044778, mandelic acid alkylamides according to WO 03/106404 or alkyloxyalkanoic acid amides according to WO 2006/003210. Examples of preferred hot tasting natural extracts and/or natural extracts which
cause a feeling of warmth and/or a tingling feeling on the skin or on the mucous membranes
and which can be a constituent of the products according to the invention are: extracts
of paprika, extracts of pepper (for example capsicum extract), extracts of chili pepper,
extracts of ginger roots, extracts of Aframomum melgueta, extracts of Spilanthes-acmella,
extracts of Kaempferia galangal or extracts of Alpinia galanga. Suitable cooling active
ingredients include the following: 1-menthol, d-menthol, racemic menthol, menthone
glycerol acetal (trade name: Frescolat.RTM.MGA), menthyl lactate (trade name: Frescolat.RTM.ML,
menthyl lactate preferably being 1-menthyl lactate, in particular 1-menthyl-1-lactate),
substituted menthyl-3-carboxamides (for example menthyl-3-carboxylic acid-N-ethylamide),
2-isopropyl-N-2,3-trimethyl-butanamide, substituted cyclohexane carboxamides, 3-menthoxypropane-1,2-diol,
2-hydroxyethyl menthyl carbonate, 2-hydroxypropyl menthyl carbonate, N-acetylglycine
menthyl ester, isopulegol, hydroxycarboxylic acid menthyl esters (for example menthyl-3-hydroxybutyrate),
monomenthyl succinate, 2-mercaptocyclodecanone, menthyl-2-pyrrolidin-5-onecarboxylate,
2,3-dihydroxy-p-menthane, 3,3,5-trimethylcyclohexanone glycerol ketal, 3-menthyl-3,6-di-
and -trioxaalkanoates, 3-menthyl methoxyacetate and icilin. Cooling active ingredients
which are particularly preferred are as follows: 1-menthol, racemic menthol, menthone
glycerol acetal (trade name: Frescolat.RTM.MGA), menthyl lactate (preferably 1-menthyl
lactate, in particular 1-menthyl-1-lactate, trade name: Frescolat.RTM.ML), 3-menthoxypropane-1,2-diol,
2-hydroxyethyl menthyl carbonate, 2-hydroxypropyl menthyl carbonate.
- (iii) vitamins including any vitamin, a derivative thereof and a salt thereof. Examples
are as follows: vitamin A and its analogs and derivatives (e.g., retinol, retinal,
retinyl palmitate, retinoic acid, tretinoin, and iso-tretinoin, known collectively
as retinoids), vitamin E (tocopherol and its derivatives), vitamin C (L-ascorbic acid
and its esters and other derivatives), vitamin B3 (niacinamide and its derivatives),
alpha hydroxy acids (such as glycolic acid, lactic acid, tartaric acid, malic acid,
citric acid, etc.) and beta hydroxy acids (such as salicylic acid and the like);
- (iv) antibacterials including bisguanidines (e.g., chlorhexidine digluconate), diphenyl
compounds, benzyl alcohols, trihalocarbanilides, quaternary ammonium compounds, ethoxylated
phenols, and phenolic compounds, such as halo-substituted phenolic compounds, like
PCMX (i.e., p-chloro-m-xylenol), triclosan (i.e., 2 , 4, 4 ' -trichloro-2 ' hydroxy-diphenylether),
thymol, and triclocarban;
- (v) antioxidants such as beta-carotene, vitamin C (Ascorbic Acid) or an ester thereof,
vitamin A or an ester thereof, vitamin E or an ester thereof, lutein or an ester thereof,
lignan, lycopene, selenium, flavonoids, vitamin-like antioxidants such as coenzyme
Q10 (CoQ10) and glutathione, and antioxidant enzymes such as superoxide dismutase
(SOD), catalase, and glutathione peroxidase;
- (vi) anti-inflammatory agents including, e.g., methyl salicylate, aspirin, ibuprofen,
and naproxen. Additional anti-inflammatories useful in topical applications include
corticosteroids, such as, but not limited to, flurandrenolide, clobetasol propionate,
halobetasol propionate, fluticasone propionate, betamethasone dipropionate, betamethasone
benzoate, betamethasone valerate, desoximethasone, dexamethasone, diflorasone diacetate,
mometasone furoate, amcinodine, halcinonide, fluocinonide, fluocinolone acetonide,
desonide, triamcinolone acetonide, hydrocortisone, hydrocortisone acetate, fluoromethalone,
methylprednisolone, and predinicarbate;
- (vii) anesthetics that can be delivered locally including benzocaine, butamben, butamben
picrate, cocaine, procaine, tetracaine, lidocaine and pramoxine hydrochloride;
- (viii) analgesics such as ibuprofen, diclofenac, capsaicin, and lidocaine;
- (ix) antifungal agents. Non-limiting examples are micanazole, clotrimazole, butoconazole,
fenticonasole, tioconazole, terconazole, sulconazole, fluconazole, haloprogin, ketonazole,
ketoconazole, oxinazole, econazole, itraconazole, torbinafine, nystatin and griseofulvin;
- (x) antibiotics such as erythromycin, clindamycin, synthomycin, tetracycline, metronidazole
and the like;
- (xi) anti-viral agents including famcyclovir, valacyclovir and acyclovir;
- (xii) anti-parasitic agents such as scabicedes, such as permethrin, crotamiton, lindane
and ivermectin;
- (xiii) anti-infectious and anti-acne agents including benzoyl peroxide, sulfur, resorcinol
and salicylic acid;
- (xiv) enzymes and co-enzymes including co-enzyme Q10, papain enzyme, lipases, proteases,
superoxide dismutase, fibrinolysin, desoxyribonuclease, trypsin, collagenase and sutilains;
- (xv) anti-histamines including chlorpheniramine, brompheniramine, dexchlorpheniramine,
tripolidine, clemastine, diphenhydramine, prometazine, piperazines, piperidines, astemizole,
loratadine and terfonadine;
- (xvi) chemotherapeutic agents such as 5-fluorouracil, masoprocol, mechlorethamine,
cyclophosphamide, vincristine, chlorambucil, streptozocin, methotrexate, bleomycin,
dactinomycin, daunorubicin, coxorubicin and tamoxifen; and
[0069] In addition to the active materials listed above, the products of this invention
can also contain, for example, the following dyes, colorants or pigments: lactoflavin
(riboflavin), beta-carotene, riboflavin-5'-phosphate, alpha-carotene, gamma-carotene,
cantaxanthin, erythrosine, curcumin, quinoline yellow, yellow orange S, tartrazine,
bixin, norbixin (annatto, orlean), capsanthin, capsorubin, lycopene, beta-apo-8'-carotenal,
beta-apo-8'-carotenic acid ethyl ester, xantophylls (flavoxanthin, lutein, cryptoxanthin,
rubixanthin, violaxanthin, rodoxanthin), fast carmine (carminic acid, cochineal),
azorubin, cochineal red A (Ponceau 4 R), beetroot red, betanin, anthocyanins, amaranth,
patent blue V, indigotine I (indigo-carmine), chlorophylls, copper compounds of chlorophylls,
acid brilliant green BS (lissamine green), brilliant black BN, vegetable carbon, titanium
dioxide, iron oxides and hydroxides, calcium carbonate, aluminum, silver, gold, pigment
rubine BK (lithol rubine BK), methyl violet B, victoria blue R, victoria blue B, acilan
brilliant blue FFR (brilliant wool blue FFR), naphthol green B, acilan fast green
10 G (alkali fast green 10 G), ceres yellow GRN, sudan blue II, ultramarine, phthalocyanine
blue, phthalocayanine green, fast acid violet R. Further naturally obtained extracts
(for example paprika extract, black carrot extract, red cabbage extract) can be used
for coloring purposes. Goods results are also achieved with the colors named in the
following, the so-called aluminum lakes: FD & C Yellow 5 Lake, FD & C Blue 2 Lake,
FD & C Blue 1 Lake, Tartrazine Lake, Quinoline Yellow Lake, FD & C Yellow 6 Lake,
FD & C Red 40 Lake, Sunset Yellow Lake, Carmoisine Lake, Amaranth Lake, Ponceau 4R
Lake, Erythrosyne Lake, Red 2G Lake, Allura Red Lake, Patent Blue V Lake, Indigo Carmine
Lake, Brilliant Blue Lake, Brown HT Lake, Black PN Lake, Green S Lake and mixtures
thereof.
Adjunct Materials
[0070] In addition to the active materials, the present invention also contemplates the
incorporation of one or more adjunct materials including solvent, emollients, solubility
modifiers, density modifiers, stabilizers, viscosity modifiers, pH modifiers, or any
combination thereof. These modifiers can be present in the aqueous or oil phase.
[0071] The one or more adjunct material may be added in the amount of from 0.01% to 25%
(e.g., from 0.5% to 10%) by weight of the flavor nanoemulsion.
- (i) Solvent. Preferable solvent materials are hydrophobic and miscible with the active
materials. Solvents increase the compatibility of various active materials, increase
the overall hydrophobicity of the mixture containing the active materials, influence
the vapor pressure, or serve to structure the mixture. It should be noted that selecting
a solvent and active material with high affinity for each other will result in improvement
in stability. Exemplary solvents are triglyceride oil, mono and diglycerides, mineral
oil, silicone oil, diethyl phthalate, polyalpha olefins, castor oil, isopropyl myristate,
mono-, di- and tri-esters and mixtures thereof, fatty acids, and glycerine. The fatty
acid chain can range from C4-C26 and can have any level of unsaturation. For instance, one of the following solvents
can be used: capric/caprylic triglyceride known as NEOBEE M5 (Stepan Corporation);
the CAPMUL series by Abitec Corporation (e.g., CAPMUL MCM); isopropyl myristate; fatty
acid esters of polyglycerol oligomers, e.g., R2CO-[OCH2-CH(OCOR1)-CH2O-]n, where R1 and R2 can be H or C4-C26 aliphatic chains, or mixtures thereof, and n ranges between 2 and 50, preferably
2 and 30; nonionic fatty alcohol alkoxylates like the NEODOL surfactants by BASF;
the dobanol surfactants by Shell Corporation or the BIO-SOFT surfactants by Stepan,
wherein the alkoxy group is ethoxy, propoxy, butoxy, or mixtures thereof and said
surfactants can be end-capped with methyl groups in order to increase their hydrophobicity;
di- and tri-fatty acid chain containing nonionic, anionic and cationic surfactants,
and mixtures thereof; fatty acid esters of polyethylene glycol, polypropylene glycol,
and polybutylene glycol, or mixtures thereof; polyalphaolefins such as the EXXONMOBIL
PURESYM PAO line; esters such as the EXXONMOBIL PURESYN esters; mineral oil; silicone
oils such polydimethyl siloxane and polydimethylcyclosiloxane; diethyl phthalate;
di-octyl adipate and di-isodecyl adipate. In certain embodiments, ester oils have
at least one ester group in the molecule. One type of common ester oil useful in the
present invention are the fatty acid mono and polyesters such as cetyl octanoate,
octyl isonanoanate, myristyl lactate, cetyl lactate, isopropyl myristate, myristyl
myristate, isopropyl palmitate, isopropyl adipate, butyl stearate, decyl oleate, cholesterol
isostearate, glycerol monostearate, glycerol distearate, glycerol tristearate, alkyl
lactate, alkyl citrate and alkyl tartrate; sucrose ester and polyesters, sorbitol
ester, and the like. A second type of useful ester oil is predominantly composed of
triglycerides and modified triglycerides. These include vegetable oils such as jojoba,
soybean, canola, sunflower, safflower, rice bran, avocado, almond, olive, sesame,
persic, castor, coconut, and mink oils. Synthetic triglycerides can also be employed
provided they are liquid at room temperature. Modified triglycerides include materials
such as ethoxylated and maleated triglyceride derivatives provided they are liquids.
Proprietary ester blends such as those sold by FINETEX as FINSOLV are also suitable,
as is ethylhexanoic acid glyceride. A third type of ester oil is liquid polyester
formed from the reaction of a dicarboxylic acid and a diol. Examples of polyesters
suitable for the present invention are the polyesters marketed by EXXONMOBIL under
the trade name PURESYN ESTER.
- (ii) Triglycerides and modified triglycerides as emollients. These include vegetable
oils such as jojoba, soybean, canola, sunflower, safflower, rice bran, avocado, almond,
olive, sesame, persic, castor, coconut, and mink oils.
- (iii) Ester oils have at least one ester group in the molecule. One type of common
ester oil useful in the present invention are the fatty acid mono and polyesters such
as cetyl octanoate, octyl isonanoanate, myristyl lactate, cetyl lactate, isopropyl
myristate, myristyl myristate, isopropyl palmitate, isopropyl adipate, butyl stearate,
decyl oleate, cholesterol isostearate, glycerol monostearate, glycerol distearate,
glycerol tristearate, alkyl lactate, alkyl citrate and alkyl tartrate.
- (iv) Ester oil as a liquid polyester formed from the reaction of a dicarboxylic acid
and a diol. Examples of polyesters suitable for the present invention are the polyesters
marketed by ExxonMobil under the trade name PURESYN ESTER.RTM, hydrophobic plant extracts.
- (v) Silicones include, for example, linear and cyclic polydimethylsiloxanes, amino-modified,
alkyl, aryl, and alkylaryl silicone oil.
- (vi) Low/non volatile hydrocarbons
- (vii) Solubility modifiers. Nonlimiting examples of a solubility modifier include
surfactants (e.g., SLS and Tween 80), acidic compounds (e.g., mineral acids such as
sulfuric acid, hydrochloric acid, nitric acid, and phosphoric acid, and carboxylic
acids such as acetic acid, citric acid, gluconic acid, glucoheptonic acid, and lactic
acid), basic compounds (e.g., ammonia, alkali metal and alkaline earth metal hydroxides,
primary, secondary, or tertiary amines, and primary, secondary, or tertiary alkanolamines),
ethyl alcohol, glycerol, glucose, galactose, inositol, mannitol, glactitol, adonitol,
arabitol, and amino acids.
- (viii) Density modifiers. The density of the flavor oil droplets and the flavor nanoemulsion
can be adjusted so that the nanoemulsion has a substantially uniform distribution
using known density modifiers or technologies such as those described in Patent Application
Publications WO 2000/059616, EP 1 502 646, and EP 2 204 155. Suitable density modifiers include hydrophobic materials and materials having a
desired molecular weight (e.g., higher than about 12,000), such as silicone oils,
petrolatums, vegetable oils, especially sunflower oil and rapeseed oil, and hydrophobic
solvents having a desired density (e.g., less than about 1,000 Kg/m3 at 25°C, such
as limonene and octane.
- (ix) Stabilizers. In some embodiments, a stabilizer (e.g., a colloidal stabilizer)
is added to stabilize the emulsion. Examples of colloidal stabilizers are polyvinyl
alcohol, cellulose derivatives such hydroxyethyl cellulose, polyethylene oxide, copolymers
of polyethylene oxide and polyethylene or polypropylene oxide, or copolymers of acrylamide
and acrylic acid.
- (x) Viscosity control agents. Viscosity control agents (e.g., suspending agents),
which may be polymeric or colloidal (e.g., modified cellulose polymers such as methylcellulose,
hydoxyethylcellulose, hydrophobically modified hydroxyethylcellulose, and cross-linked
acrylate polymers such as Carbomer, hydrophobically modified polyethers) can be included
in the flavor nanoemulsions. Optionally, silicas, either hydrophobic or hydrophilic,
can be included at a concentration from 0.01 to 20 %, more preferable from 0.5 to
5%, by the weight of the flavor nanoemulsion. Examples of hydrophobic silicas include
silanols, surfaces of which are treated with halogen silanes, alkoxysilanes, silazanes,
and siloxanes, such as SIPERNAT D17, AEROSIL R972 and R974 available from Degussa.
Exemplary hydrophilic silicas are AEROSIL 200, SIPERNAT 22S, SIPERNAT 50S (available
from Degussa), and SYLOID 244 (available from Grace Davison).
- (xi) pH modifiers. In some embodiments, one or more pH modifiers are included in the
nanoemulsions to adjust the pH. Exemplary pH modifiers include metal hydroxides (e.g.,
LiOH, NaOH, KOH, and Mg(OH)2), metal carbonates and bicarbonates (CsCO3 Li2CO3, K2CO3,
NaHCO3, and CaCO3), metal phosphates/hydrogen phosphates/dihydrogen phosphates, metal
sulfates, ammonia, mineral acids (HCl, H2SO4, H3PO4, and HNO3), carboxylic acids (e.g.,
acetic acid, citric acid, lactic acid, benzoic acid, and sulfonic acids), and amino
acids.
[0072] The level of the adjunct materials can be present at a level of 0.01 to 25% (e.g.,
from 0.5% to 10%) or greater than 10% (e.g., greater than 30% and greater than 70%).
[0073] Other modifications of this invention will be readily apparent to those skilled in
the art. Such modifications are understood to be within the scope of this invention.
In addition, all parts, percentages, proportions, and ratios typically refer to herein
and in the claims are by weight unless otherwise specified.
[0074] All parts, percentages and proportions refer to herein and in the claims are by weight
unless otherwise indicated.
[0075] The values and dimensions disclosed herein are not to be understood as being strictly
limited to the exact numerical values recited. Instead, unless otherwise specified,
each such value is intended to mean both the recited value and a functionally equivalent
range surrounding that value. For example, a value disclosed as "50%" is intended
to mean "about 50%."
[0076] All publications cited herein are incorporated by reference in their entirety.
[0077] The invention is described in greater detail by the following non-limiting examples.
EXAMPLE 1
[0078] A flavor nanoemulsion of this invention,
i.e., Emulsion I, was prepared following the procedure described below.
[0079] An aqueous phase was obtained by dissolving 420 grams of sorbitol, 170 grams of glycerin,
and 172 grams of propylene glycol in 180 grams of water, followed by adding 25 grams
of Tween™ 60 (a polyethoxylated sorbitan fatty acid ester, commercially available
from Croda, Edison, NJ) under high shear mixing using the Silverson high shear mixer,
Model L4RT, (SILVERSON) at 6,500 rpm for 3 minutes. In a separate flask, an oil phase
was prepared by mixing 3 grams standard fluid lecithin (HLB of about 4) and 30 grams
of lemon flavor (International Flavors and Frances, Union Beach, NJ). Subsequently,
a pre-emulsion was formed by mixing the oil and aqueous phases under high shear mixing
at 6,500 rpm for 3 minutes. The pre-emulsion was further processed in a high-pressure
microfluidizer (Model M-110P, Microfluidics, Westwood, MA) for three passes at 5,000
psi to obtain 1,000 grams of Emulsion I.
[0080] The water activity was measured using an AquaLab dew point water activity meter (Model
4TEV, Decagon Devices, Inc., Pullman, Washington, USA). Emulsion I had a water activity
of 0.53.
EXAMPLE 2
[0081] Another nanoemulsion of this invention, Emulsion II, was prepared following the same
procedure as Emulsion I, except that 3 grams of enzyme modified lecithin SOLEC K-EML
(commercially available from DuPont Nutrition & Health, St. Louis, MO, USA, HLB of
about 8) was used instead of standard fluid lecithin.
COMPARATIVE EMULSIONS
[0082] Comparative Emulsion I' was prepared following the same procedure as Emulsion I,
except that no standard liquid lecithin was used and additional 3 grams of glycerin
was added so that the total weight of the emulsion remained 1000 grams.
[0083] Comparative Emulsion II' was prepared following the same procedure as Emulsion I,
except that (i) 24 grams of enzyme modified lecithin, ALCOLEC C LPC20 (America Lecithin
Company, Oxford, CT, USA) was used instead of Tween™ 60, (ii) the amount of standard
liquid lecithin was reduced to 2.4 grams, and (iii) the amount of glycerin was increased
to 171.6 grams.
[0084] Comparative Emulsion III' was prepared following the same procedure as Emulsion I,
except that (i) 35 grams of fractionated lecithin, ALCOLEC PC75 (America Lecithin
Company, Oxford, CT, USA) was used instead of Tween™ 60, (ii) the amount of standard
fluid lecithin was reduced to 2.4 grams, and (iii) the amount of glycerin was reduced
to 160.6 grams.
EXAMPLES 3 AND 4: alcoholic beverages
[0085] A beverage of this invention,
i.e., Beverage A, was prepared following the procedure described below. More specifically,
0.1% (wt/vol) of Emulsion I was added to an alcoholic beverage solution (8% alcohol),
which was prepared by diluting an alcoholic syrup with water at a ratio of 1 : 3 ratio
(syrup : water). The alcoholic syrup formula is given in Table 2 below.
TABLE 2
Alcoholic Syrup |
Weight (gram) |
Water |
675.72 |
95% alcohol |
313.37 |
Citric acid (granular) |
9.62 |
Sodium citrate |
0.84 |
Acesulfame K |
0.29 |
Sucralose |
0.16 |
[0086] Turbidities of the drink were measured at time zero and after 1 day using a turbidimer
(HACH Model 2100Q0) with the unit of Nephelometric Turbidity Units ("NTU") specified
by United States Environment Protection Agency. The measurement was carried out following
the procedure described in the "Turbidity Measurement" section of the Owner Instruction
Manual of the turbidimeter. The results are shown in Table 3 below.
[0087] Beverage B was prepared following the same procedure as Beverage A except that Emulsion
II was used instead of Emulsion I.
[0088] Comparative Beverages A', B', and B" were prepared using Comparative Emulsion I',
II', and III', respectively.
[0089] The turbidity of Beverage B and Comparative Beverage A' were measured. The results
are shown in Table 3 below.
TABLE 3
Turbidity (NTU) |
Beverage A |
Beverage B |
Comparative Beverage A' |
Comparative Beverage B' |
Comparative Beverage B" |
Time 0 |
2.8 |
1.7 |
4.1 |
14.7 |
23.6 |
After 1 day |
0.8 |
0.5 |
1.3 |
8.7 |
15.2 |
[0090] As shown in Table 3 above, each of Beverages A and B of this invention, unexpectedly,
has a turbidity much lower either at time zero or after one day than the comparatives.
EXAMPLES 5 and 6: nonalcoholic beverages
[0091] A beverage of this invention,
i.e., Beverage C, was prepared following the procedure described below. More specifically,
0.1% (wt/vol) of Emulsion I was mixed with a non-alcoholic beverage solution, which
was prepared with the formulation shown in Table 4 below.
[0092] Turbidities of the Beverage H were measured at zero time and after 1 day.
TABLE 4
Ingredient |
g/L |
Emulsion |
1 |
Sugar syrup 67° Brix |
150 |
Citric acid 50% solution |
3 |
Water |
q.s. to 1 L |
[0093] Beverage D of this invention was prepared following the same procedure as Beverage
C except that Emulsion II was used instead of Emulsion I.
[0094] Comparative Beverage C' was prepared following the same procedure as Beverage C except
that Comparative Emulsion I' was used instead of Emulsion III.
[0095] Turbidities of Beverage D and Comparative Beverage C' were measured and shown in
Table 5 below.
TABLE 5
Turbidity (NTU) of final drink |
Beverage C |
Beverage D |
Comparative Beverage C' |
Time 0 |
1.6 |
1.9 |
4.1 |
After 1 day |
0.9 |
1.4 |
1.1 |
EXAMPLES 7-10: Emulsions with different Tween™ 60 levels
[0096] Emulsion III of this invention was prepared following the same procedure as Emulsion
II, except that 3 grams (instead of 25 grams) of Tween™ 60 was used. The ratio between
polyethoxylated sorbitan fatty acid ester Tween™ 60 and lecithin was 1 : 1, and the
ratio between the polyethoxylated sorbitan fatty acid ester to the flavor oil at 1
: 10. The amount of glycerin was increased accordingly to maintain the final product
weight of 1000 grams.
[0097] Emulsion IV of this invention was prepared following the same procedure as Emulsion
II, except that 6 grams (instead of 25 grams) of Tween™ 60 was used. The ratio between
polyethoxylated sorbitan fatty acid ester Tween™ 60 and lecithin was 2 : 1, and the
ratio between the polyethoxylated sorbitan fatty acid ester to the flavor oil at 1
: 5. The amount of glycerin was increased accordingly to maintain the final product
weight of 1000 grams.
[0098] Emulsion V of this invention was prepared following the same procedure as Emulsion
II, except that 30 grams (instead of 25 grams) of Tween™ 60 was used. The ratio between
polyethoxylated sorbitan fatty acid ester Tween™ 60 and lecithin was 10 : 1, and the
ratio between the polyethoxylated sorbitan fatty acid ester to the flavor oil at 1
: 1. The amount of glycerin was decreased accordingly to maintain the final product
weight of 1000 grams.
[0099] Emulsion VI of this invention was prepared following the same procedure as Emulsion
II, except that 60 grams (instead of 25 grams) of Tween™ 60 was used. The ratio between
polyethoxylated sorbitan fatty acid ester Tween™ 60 and lecithin was 20 : 1, and the
ratio between the polyethoxylated sorbitan fatty acid ester to the flavor oil at 2
: 1. The amount of glycerin was decreased accordingly to maintain the final product
weight of 1000 grams.
EXAMPLES 11-14: Alcoholic beverages
[0100] Beverages E, F, G, and H of this invention were prepared using Emulsion III, IV,
V, and VI, respectively, following the procedure described in Example 3 above except
that different emulsions were used.
[0101] The turbidities of these four beverages were measured. The results were summarized
in Table 6 below with Beverage B described in Example 4 above.
TABLE 6
Turbidity (NTU) |
Beverage E |
Beverage F |
Beverage B |
Beverage G |
Beverage H |
Time 0 |
5.8 |
2.0 |
1.7 |
2.7 |
1.7 |
After 1 day |
1.9 |
1.2 |
0.5 |
0.6 |
0.8 |
[0102] As shown in Table 6, Beverages B and E-H, unexpectedly, had a turbidity of less than
2 NTU after being stored for one day. Note that in these five beverage, the ratio
between the polyethoxylated sorbitan fatty acid ester and lecithin was in the range
of 1 :1 to 20 : 1.
EXAMPLES 15-17: Emulsions containing two polyethoxylated sorbitan fatty acid esters
[0103] Emulsion VII of this invention was prepared following the same procedure as Emulsion
II, except that (i) 12.5 grams of Tween™ 60 and 12.5 grams of Tween™ 80 were used
instead of 25 grams of Tween™ 60.
[0104] Emulsion VIII of this invention was prepared following the same procedure as Emulsion
II, except that (i) 12.5 grams of Tween™ 60 and 12.5 grams of Tween™ 20 were used
instead of 25 grams of Tween™ 60.
[0105] Emulsion IX of this invention was prepared following the same procedure as Emulsion
II, except that (i) 12.5 grams of Tween™ 20 and 12.5 grams of Tween™ 80 were used
instead of 25 grams of Tween™ 60 and (ii) the amount of glycerin.
EXAMPLES 18-20: Alcoholic beverages prepared from Emulsions VII to IX
[0106] Beverages J, K, and L of this invention were prepared using Emulsion VII, VIII, and
IX, respectively following the procedure described in Example 4 above. The turbidities
of these three beverages were measured. The results are shown in Table 7 below along
with Beverage B.
TABLE 7
Turbidity (NTU) of final drink |
Beverage B |
Beverage J |
Beverage K |
Beverage L |
Time 0 |
1.7 |
2 |
1.9 |
1.9 |
After 1 day |
0.5 |
0.7 |
0.4 |
0.5 |
[0107] As shown in Table 7 above, the four beverages each had a turbidity of less than 2
NTU both at time 0 and after 1 day.
EXAMPLES 21-22: Emulsions with antifoamers
[0108] Emulsion X of this invention was prepared following the same procedure as Emulsion
II, except that 30 grams of water-dispersable antifoamer HI MAR S-010 FG K (10% silcone
emulsion, Hi-Mar Specialty Chemicals, L.L.C., Milwaukee, WI, USA) was added in the
aqueous phase after high-shear mixing but prior to the high-pressure homoginization.
The amount of glycerin was reduced by 30 grams.
[0109] Emulsion XI of this invention was prepared following the same procedure as Emulsion
II, except that 5 grams of oil-soluble antifoamer XIAMETER ACP-1500 (Dow Corning Corporation,
Auburn, MI, USA) was added in the flavor oil phase prior to high-shear mixing. The
amount of glycerin was reduced by 5 grams. The pre-emulsion was further processed
in a high-pressure homogenization for three passes at 7,000 psi.
EXAMPLES 23-24: Non-alcoholic beverages prepared from Emulsion X and XI
[0110] Beverages M and N of this invention were prepared using Emulsion X and XI, respectively,
following the same procedure as Beverage C except that different emulsions were used.
Turbidities of Beverage S and Beverage T were measured and are shown in Table 8 below.
TABLE 8
Turbidity (NTU) |
Beverage M |
Beverage N |
Time 0 |
1.4 |
1.2 |
After 1 day |
0.8 |
0.7 |
EXAMPLES 25 and 26: Stability examples
[0111] Emulsion XII of this invention was prepared following the same procedure as Emulsion
I, except that (i) 17 grams of Tween™ 80 instead of 25 grams of Tween™ 60 were used
and (ii) the amount of glycerin was increased to 250 grams and (iii) the amount of
propylene glycol was reduced to 100 grams.
[0112] Emulsion XII had a water activity of 0.53 as measured with an AquaLab dew point water
activity meter.
[0113] Beverage O of this invention was prepared following the same procedure as Beverage
C except that Emulsion XII was used instead of Emulsion I.
[0114] Comparative Emulsion XII was prepared following the same procedure as Emulsion I,
except that 15 grams of sucrose monopalmitate P90 (Commercially available from Compass
Foods, Singapore) was used instead of Tween™ 60 and (ii) the amount of glycerin was
increased to 252 grams and (iii) the amount of propylene glycol was reduced to 100
grams.
[0115] Comparative Beverage O' was prepared following the same procedure as Beverage C except
that Comparative Emulsion XII was used instead of Emulsion I.
[0116] Beverage O and Comparative Beverage O' were tasted for stability. The results showed
that Beverage O was unexpectedly stable for 16 weeks when being stored at 37 °C, which
is equivalent to the storage for 16 months at room temperature. By contrast, Comparative
Beverage O' became unstable after 6 weeks when being stored at 37 °C.
OTHER EMBODIMENTS
[0117] All of the features disclosed in this specification may be combined in any combination.
Each feature disclosed in this specification may be replaced by an alternative feature
serving the same, equivalent, or similar purpose. Thus, unless expressly stated otherwise,
each feature disclosed is only an example of a generic series of equivalent or similar
features.
[0118] Indeed, to prepare a flavor nanoemulsion, one skilled in the art can choose different
flavors, solvents, contents and ratios of polyethoxylated sorbitan fatty acid esters
and lecithins, co-solvents, and the load of flavors in beverages. Further, a skilled
person can also choose other adjunct materials and suitable stabilizing agents.
[0119] From the above description, a skilled artisan can easily ascertain the essential
characteristics of the present invention, and without departing from the spirit and
scope thereof, can make various changes and modifications of the invention to adapt
it to various usages and conditions. Thus, other embodiments are also within the claims.
1. A flavor nanoemulsion comprising a plurality of oil droplets, an aqueous phase, and
a surfactant system, said nanoemulsion having a water activity of 0.7 or less, and
a water content of 25% or less by weight,
wherein,
each of the oil droplets, having a droplet size of 0.1 to 500 nm, contains a flavor
and disperses in the aqueous phase,
the aqueous phase contains water and a co-solvent,
the surfactant system includes a polyethoxylated sorbitan fatty acid ester and a lecithin,
the polyethoxylated sorbitan fatty acid ester has an HLB of 9 to 20,
the lecithin has an HLB of 4 to 16, and
the weight ratio of the polyethoxylated sorbitan fatty acid ester and the flavor is
in the range of 1 : 15 to 3 : 1.
2. The flavor nanoemulsion of claim 1, wherein the surfactant system is present at a
level of 0.1 to 20% and the flavor is present at a level of 1 to 20%.
3. The flavor nanoemulsion of claim 1 or 2, wherein the polyethoxylated sorbitan fatty
acid ester is polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monopalmitate,
polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, or a combination
thereof; and/or the lecithin is native, deoiled, fractionated, or enzyme-modified.
4. The flavor nanoemulsion of any one of claims 1-3, wherein the weight ratio between
the polyethoxylated sorbitan fatty acid ester and the lecithin is 30 : 1 to 1 : 5,
the polyethoxylated sorbitan fatty acid ester is present at a level of 0.05 to 15%,
and the lecithin is present at a level of 0.05 to 5%.
5. The flavor nanoemulsion of any one of claims 1-4, wherein the co-solvent is a polyol,
and the weight ratio between water and the polyol is 1 : 95 to 1 : 3, or preferably
1 : 20 to 1 : 5.
6. The flavor nanoemulsion of claim 5, wherein the polyol is propylene glycol, 1.3-propandiol,
glycerin, butylene glycol, erythritol, xylitol, mannitol, sorbitol, isomalt, or a
combination thereof.
7. The flavor nanoemulsion of claim 6, wherein the polyol is a mixture of propylene glycol,
glycerin, and sorbitol, propylene glycol is present at a level of 5 to 25%, glycerin
is present at a level of 0.1 to 35%, and sorbitol is present at a level of 25 to 65%.
8. The flavor nanoemulsion of any one of claims 1-7, further comprising a defoamer, preferably
selected from the group consisting of a silicone emulsion antifoamer, polydimethylsiloxane
antifoamer, 2-octanol, petrolatum, hop lipid, alginate, mineral oil, sobitan monostearate,
and combinations thereof.
9. The flavor nanoemulsion of any one of claims 1-8, wherein the nanoemulsion contains
water 20% or less, and more preferably 15% or less, the water activity is 0.65 or
less, or preferably 0.6 or less.
10. The flavor nanoemulsion of any one of claims 1-9, wherein the oil droplets each further
contain an oil-soluble vitamin, an oil-soluble colorant, an antioxidant, a taste modulator,
a mouthfeel modulator, or a combination thereof.
11. The flavor nanoemulsion of claim 10, wherein the taste modulator is an acid masker,
cooling agent, hot tasting, sweet enhancer, salt enhancer, salivation-inducing substance,
substance causing a warmth or tingling feeling, or a combination thereof.
12. A liquid beverage or liquid beverage concentrate comprising the flavor nanoemulsion
of any one of claims 1-11, wherein the liquid beverage or liquid beverage concentrate
has a turbidity of 10 NTU or less.
13. The liquid beverage or liquid beverage concentrate of claim 12, further comprising
alcohol.
14. A method of preparing a nanoemulsion of any one of claims 1-11, the method comprising
the steps of:
(a) providing an aqueous phase containing a polyethoxylated sorbitan fatty acid ester,
water, and a co-solvent,
(b) providing an oil phase containing a flavor and a lecithin, and
(c) emulsifying the oil phase into the aqueous phase, thereby obtaining the nanoemulsion,
wherein the polyethoxylated sorbitan fatty acid ester has an HLB of 9 to 20, and the
lecithin has an HLB of 4 to 16, and the weight ratio of the polyethoxylated sorbitan
fatty acid ester and the flavor is in the range of 1 : 15 to 3 : 1.
1. Nano-émulsion d'arôme comprenant une pluralité de gouttelettes d'huile, une phase
aqueuse, et un système d'agents tensioactifs, ladite nano-émulsion ayant une activité
de l'eau de 0,7 ou moins, et une teneur en eau de 25% en poids ou moins,
dans laquelle
chacune parmi les gouttelettes d'huile, ayant une taille de gouttelette allant de
0,1 à 500 nm, contient un arôme et se disperse dans la phase aqueuse,
la phase aqueuse contient de l'eau et un co-solvant, le système d'agents tensioactifs
comporte un ester d'acide gras et de sorbitane polyéthoxylé et une lécithine,
l'ester d'acide gras et de sorbitane polyéthoxylé possède un rapport hydro-lipophile
allant de 9 à 20,
la lécithine possède un rapport hydro-lipophile allant de 4 à 16, et
le rapport pondéral de l'ester d'acide gras et de sorbitane polyéthoxylé à l'arôme
se trouve dans la plage allant de 1:15 à 3:1.
2. Nano-émulsion d'arôme selon la revendication 1, dans laquelle le système d'agents
tensioactifs est présent selon un taux allant de 0,1 à 20% et l'arôme est présent
selon un taux allant de 1 à 20%.
3. Nano-émulsion d'arôme selon la revendication 1 ou 2, dans laquelle l'ester d'acide
gras et de sorbitane polyéthoxylé est le monolaurate de sorbitane polyoxyéthyléné,
le monopalmitate de sorbitane polyoxyéthyléné, le monostéarate de sorbitane polyoxyéthyléné,
le monooléate de sorbitane polyoxyéthyléné, ou une combinaison de ceux-ci ; et/ou
la lécithine est native, délipidée, fractionnée ou modifiée enzymatiquement.
4. Nano-émulsion d'arôme selon l'une quelconque des revendications 1-3, dans laquelle
le rapport pondéral de l'ester d'acide gras et de sorbitane polyéthoxylé à la lécithine
va de 30:1 à 1:5, l'ester d'acide gras et de sorbitane polyéthoxylé est présent selon
un taux allant de 0,05 à 15%, et la lécithine est présente selon un taux allant de
0,05 à 5%.
5. Nano-émulsion d'arôme selon l'une quelconque des revendications 1-4, dans laquelle
le co-solvant est un polyol, et le rapport pondéral de l'eau au polyol va de 1:95
à 1:3, ou préférablement de 1:20 à 1:5.
6. Nano-émulsion d'arôme selon la revendication 5, dans laquelle le polyol est le propylène
glycol, le 1,3-propanediol, le glycérol, le butylène glycol, l'érythritol, le xylitol,
le mannitol, le sorbitol, l'isomalt, ou une combinaison de ceux-ci.
7. Nano-émulsion d'arôme selon la revendication 6, dans laquelle le polyol est un mélange
de propylène glycol, de glycérol, et de sorbitol, le propylène glycol est présent
selon un taux allant de 5 à 25%, le glycérol est présent selon un taux allant de 0,1
à 35%, et le sorbitol est présent selon un taux allant de 25 à 65%.
8. Nano-émulsion d'arôme selon l'une quelconque des revendications 1-7, comprenant en
outre un agent antimousse, choisi de préférence dans le groupe constitué par un agent
antimousse à base d'une émulsion de silicone, un agent antimousse à base de polydiméthylsiloxane,
le 2-octanol, le pétrolatum, les lipides de houblon, les alginates, l'huile minérale,
le monostéarate de sorbitane, et des combinaisons de ceux-ci.
9. Nano-émulsion d'arôme selon l'une quelconque des revendications 1-8, la nano-émulsion
contenant de l'eau, 20% ou moins, et plus préférablement 15% ou moins, l'activité
de l'eau étant de 0,65 ou moins, ou préférablement de 0,6 ou moins.
10. Nano-émulsion d'arôme selon l'une quelconque des revendications 1-9, dans laquelle
les gouttelettes d'huile contiennent en outre chacune une vitamine liposoluble, un
colorant liposoluble, un antioxydant, un modulateur du goût, un modulateur de la sensation
en bouche, ou une combinaison de ceux-ci.
11. Nano-émulsion d'arôme selon la revendication 10, dans laquelle le modulateur du goût
est un agent de masquage d'acide, un agent rafraîchissant, un goût épicé, un exhausteur
de goût sucré, un exhausteur de goût salé, une substance induisant la salivation,
une substance induisant une sensation de chaleur ou de piquant, ou une combinaison
de ceux-ci.
12. Boisson liquide ou concentré de boisson liquide comprenant la nano-émulsion d'arôme
selon l'une quelconque des revendications 1-11, la boisson liquide ou le concentré
de boisson liquide présentant une turbidité de 10 NTU ou moins.
13. Boisson liquide ou concentré de boisson liquide selon la revendication 12, comprenant
en outre de l'alcool.
14. Méthode de préparation d'une nano-émulsion selon l'une quelconque des revendications
1-11, la méthode comprenant les étapes consistant à :
(a) mettre à disposition une phase aqueuse contenant un ester d'acide gras et de sorbitane
polyéthoxylé, de l'eau, et un co-solvant,
(b) mettre à disposition une phase huileuse contenant un arôme et une lécithine, et
(c) émulsifier la phase huileuse dans la phase aqueuse, afin d'obtenir ainsi la nano-émulsion,
où l'ester d'acide gras et de sorbitane polyéthoxylé possède un rapport hydro-lipophile
allant de 9 à 20, et la lécithine possède un rapport hydro-lipophile allant de 4 à
16, et le rapport pondéral de l'ester d'acide gras et de sorbitane polyéthoxylé à
l'arôme se trouve dans la plage allant de 1:15 à 3:1.